#NHKworldJapan Chef Saito’s Matcha Mochi Ice Cream [Japanese Cooking] – Dining with the Chef

Discover Chef Saito’s take on Japan’s popular mochi-wrapped ice cream, and learn traditional mochi recipes that bring this classic treat to life.

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Matcha Mochi Ice Cream

INGREDIENTS:
– 50 g shiratamako (glutinous rice flour)
– 80 ml water
– 40 g sugar
– Corn starch
– Matcha ice cream
– Matcha powder
– Apples, as needed

Directions:
1.Wrap 25 grams of Matcha ice cream with plastic wrap and by hand shape it into a ball shape.
Make two ice cream balls and keep them in the freezer.
2.Next make mochi, by thoroughly kneading shiratamako flour and water. Add sugar and mix until it has a smooth texture.
3.Microwave the dough at 600 watts for 2 minutes. Mix again and microwave again for 1 minute.
Mix again and now the sticky mochi is done. Cover the mochi with the cornstarch immediately.
4.Stretch the mochi into a 3 mm. sheet with the bowl and let cool.
5.Cut the mochi into circle shapes. Put an ice cream ball in the center and wrap with mochi.
Garnish with matcha powder and sliced apple.

Mitarashi Dango

INGREDIENTS:
– 70 g shiratamako (glutinous rice flor)
– 90 g kinugoshitofu
– 1 tbsp potato starch slurry
– Kombu kelp, as needed
– 150 ml kombu dashi
– 1 tbsp mirin
– 2 tbsp sugar
– 2 tbsp soy sauce